Ingerdients:
Chanay 5 cans 397 each(with the can water)CHICKPEAS
eggs 8 hard boiled
onions 2 large (finely chopped)
tomatoes 2 large (sliced)
yogurt 1 cup
crushed black pepper 1 tbs
ajwan 1/2 ts (thymol seeds)
green chillies 4
National gram masala powder 1 ts
National salt 1 1/2 ts
National ginger & garlic paste 1 1/2 tbs
National turmeric 1/2 ts
National red chillie powder 1 ts (heeped)
National coriander powder 1 tbs
oil 1 cup
Recipe:
in a pan heat the oil, and add onions, ginger & garlic paste mix well and on high flame cook till gets golden color.
then add turmeric, gram masala powder, coriander powder, red chillie powder, salt, mix it and add tomatoes, yogurt cook on high flame till the the oil comes on the surface.
now add the chick peas in it with the can water, and extra 4 cups of water, on high flame bring it to a boil, reduce the flame to low to medium cover and cook for 15 to 30 minutes.
while it is getting cooked after 5 minutes use a masher and mash a little chick peas as this will make your curry thick.
then add crushed black pepper, ajwan, green chillies, fresh coriander, boiled eggs mix well.
